1. Center a rack in oven and heat to 375 degrees.
2. Heat oil in a Dutch oven over medium until shimmering. Add onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Stir in broth, 1 tablespoon vinegar, and the soy sauce, then whisk in brown sugar, 1 tablespoon mustard, the garlic powder, smoked paprika, tomato paste, and Sriracha. Bring mixture to a boil, whisking frequently to dissolve sugar.
3. Reduce heat to low and stir in beans, then cover and transfer to oven. Bake 45 minutes, then remove lid and continue to bake until beans are tender and sauce has thickened, 35 to 45 more minutes.
4. Stir in molasses and remaining 1 tablespoon each vinegar and mustard, then season with salt and pepper to taste. Let sit 5 minutes before serving.
Source: Hannaford fresh Magazine, May-June 2021